The not-so-humble waffle

In Paris the waffle with artichoke heart cream and cured ham at L'Comptoir is legendary; in Sydney they come live and large at Paramount Coffee Project with peanut butter ice cream and dulce de leche, and in Melbourne chef Andrew McConnell dishes up waffles with pressed confit duck meat with foie gras and prune puree.

This version is crisp and cheesy with a nose clearing hint of wasabi - what more could you want from the no-longer-so-humble waffle?

They work best with chunks of cheddar throughout the batter; as they cook you get these luscious melted dollops of cheese, such a good surprise.

They talk about transitional dressing in fashion and this is transitional feasting - you can have them for breakfast with a poached egg or late at night as you stare lovingly at the bottom of a bottle of pinot.

Hell they even go well doused in a bit of hot sauce if the spicy kick is your thing. The choice is yours. And the spectacular thing - you'll never get it wrong.

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There are two types of waffle irons available. Either cast iron for heating on the stove top, or electric waffle irons that work in a similar way to sandwich toasters.

I have used both and find my Breville electric waffle iron easier to use with much more consistent results - so I lean towards electric even if it does seem a little lazy.